Catfish sancocho is a traditional Colombian fish soup widely enjoyed in communities located along the Magdalena, Cauca, and Sinú rivers. The firm texture and rich flavor of catfish make it an ideal ingredient for this hearty and comforting dish.
For generations, this soup has been closely connected to river culture and local fishing traditions. Today it remains a favorite choice for family meals, traditional restaurants, and regional celebrations.
Ingredients
1.2 kg fresh catfish, cut into steaks
3 liters water
600 g cassava, peeled and cut into chunks (5 cups)
500 g green plantain, cut into pieces (2 medium plantains)
400 g white potatoes, peeled and cubed (3 medium potatoes)
300 g corn on the cob, sliced (2 ears)
200 g chopped scallions (1½ cups)
180 g diced ripe tomatoes (1½ cups)
20 g minced garlic (4 cloves)
10 g ground cumin (2 teaspoons)
15 g chopped fresh cilantro (1 cup)
15 g salt
3 g black pepper
30 ml vegetable oil (2 tablespoons)
20 ml lemon juice (1 tablespoon)
Preparation
- Prepare the fish, rinse the catfish steaks, drizzle them with lemon juice, and let them rest for 10 minutes.
- Make the sofrito, heat the oil in a large pot and sauté the scallions, tomatoes, and garlic for about 5 minutes. Add the cumin, salt, and pepper.
- Cook the vegetables, add the water, cassava, plantain, and corn. Simmer over medium heat for about 25 minutes.
- Add the potatoes, cook for another 15 minutes until the vegetables are nearly tender.
- Add the catfish, carefully place the fish steaks into the broth and cook for 12 to 15 minutes without excessive stirring.
- Finish the soup, add half of the cilantro, adjust the seasoning, and cook for 2 additional minutes.
- Serve, divide the broth, vegetables, and fish among bowls and garnish with the remaining cilantro.
Chef’s Tips
Fresh catfish provides the best flavor and texture.
Avoid stirring too much after adding the fish.
For deeper flavor, prepare a fish stock using fish bones and heads beforehand.
Traditional Variations
Some Caribbean Coast versions include coconut milk.
River-region recipes may include yam together with cassava.
Certain families add sweet peppers to the sofrito for extra aroma.
Traditional Serving Style
Serve hot with white rice, avocado, and Colombian hot sauce. Deep bowls are traditionally used to showcase the fish and vegetables.
Recommended Side Dishes
- White rice
- Avocado
- Colombian hot sauce
- Fried green plantains
- Lime wedges
- Corozo or lulo juice
Did You Know?
Catfish has historically been one of the most important fish species for communities living along Colombia’s major rivers. Its firm flesh and rich flavor made it a natural choice for traditional sancochos.
Today, catfish sancocho remains one of the most beloved river-region dishes in Colombian cuisine.
Frequently Asked Questions
Fresh river catfish with firm flesh is traditionally preferred.
Yes. Fully thaw it before cooking for the best texture and flavor.
It helps freshen the fish and reduce strong aromas while maintaining the traditional flavor.
Yes, but it would no longer be a traditional catfish sancocho. Snapper or sea bass are common alternatives.
Stored in an airtight container, it can be refrigerated for up to two days.
